Recipe by LilPinkieJ
I found this recipe online somewhere and don't remember where. The filling is nice and gooey. I love how fontina cheese is so melty and mild. You can use any type of long bread. Sourdough is a good choice.
- 118.29 ml yellow onion, julienned
- 4.92 ml olive oil
- 78.07 ml roasted red pepper, cut in 1/2 inch strips
- 9.85 ml fresh parsley, chopped
- 2.46 ml fresh thyme, chopped
- 226.79 g Fontina cheese, shredded
- 236.59 ml cooked smoked ham, diced
- salt and pepper
- 4 (24 inch) French rolls
Directions See How It's Made
- Preheat oven to 375°F
- In small skillet, sauté onion in oil until soft, 3 to 4 minutes. In medium bowl, toss sautéed onions with peppers, parsley, thyme, fontina cheese and ham. Season to taste with salt and pepper.
- To hollow rolls, cut off one end and set aside. Using a thin bladed knife, gently cut the center out of each bread, leaving 3/8 inches around the edge.
- Use a small spoon to scrape out inside bread and discard. Stuff 1/4 filling mixture into the rolls by using the end of a wooden spoon to gently push filling into bread. Replace cut-off end and wrap each bread with foil, leaving open on top.
- Place stuffed breads on baking sheet. Bake 10 to 15 minutes, until bread is crisp and filling is warm. Slice with a good serrated bread knife (so you don't smoosh it) and serve.